Light Béchamel Sauce (Gluten-free White Sauce)

Béchamel sauce is a delicious white sauce, traditionally used to enrich various recipes like lasagna, cannelloni, crepes and other oven-baked pasta dishes. Usually made with butter and flour, today we are going to make a lighter gluten-free and Parmesan-flavoured version of this wonderful sauce.
It is a fairly easy and quick recipe to make, just mix the cornstarch with the milk and cook the sauce really gradually and slowly….Take your time with it, heat it gently and stir it constantly during the entire preparation method and you’ll be all right!

Tip. The béchamel sauce might thicken a little too much when it cools down. You can solve this problem by heating the sauce up with some hot milk over a low heat and then blending everything using a mixer. With this method you should get a smooth sauce with the desired consistency.

Gluten-free Béchamel sauce(white sauce with cornstarch)

Ingredients

600 ml of milk

80 g of cornstarch

4 tablespoons of Parmesan cheese

a pinch of grated nutmeg (optional)

salt and pepper to taste

Method.

1. In a pan, mix the milk with 80 g of cornstarch (add the milk very gradually).

2. Warm the milk up over a low heat, then bring slowly to a boil, stirring constantly and vigorously. When the sauce has thickened, add the grated Parmesan cheese and stir for a few more minutes. Remove from the heat.

3. Season with one tablespoon of extra virgin olive oil, a pinch of grated nutmeg (optional), salt, pepper and serve.

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